artichokes PIN

 

 

Instant Pot Artichokes with Garlic Breadcrumbs

Artichokes are fantastic for appetizers, snacks, or a dish on the side. They’re great at parties, or when it’s just you. They’re full of nutrients, and antioxidants, and fiber, and on top of all that, they taste great when you dip them in drawn butter, garlic, and Parmesan cheese. If you’ve never eaten one before or cooked one in an Instant Pot before, here’s a little information on how to pick one, cook one, and eat one. This dish will be a favorite for sure!

instant pot artichokes

HERE’S WHAT YOU NEED:

1 – 2 1/2 pound Artichokes (11 inches circumference)
1 stick of butter – melted
1 teaspoon of minced garlic
1 teaspoon of coarse ground garlic salt with parsley
1 lemon – juiced
2 cups of Toasted bread crumbs
Shredded Parmesan cheese

whole artichoke

HERE’S WHAT YOU DO:

First, wash the artichokes by submerging them – soaking them in cold water for 5 minutes. Remove them from the water and drain them, upside down in a colander for a couple of minutes, then dry them a bit with paper towels. Next, lay them on a cutting board, on their side, and pull off any small petals at the base, and use some kitchen scissors to trim off the thorn tips off all the petals. Cut off the top, (about an inch or two off the top is good) and the stem with a sharp knife, right where it attaches to the big part of the artichoke.

cut artichoke

Place the trivet in the bottom of the liner for your Instant Pot. Place a cup of cold water in the bottom, and two trimmed artichokes on the trivet; or if you have a steamer basket, you can use the basket, I used the trivet rack. Place the lid on the Instant Pot until it beeps and locks. Make sure the pressure valve is set on ‘SEALING,’ and press the Manual button, and set the timer for 9 minutes. If the artichokes are huge, increase the time by 3 minutes. When the Instant Pot completes cooking, and goes to off, Quick release the pressure – by carefully turning the pressure valve to VENTING (if you don’t know how to do a quick release, read your manual for instructions for your Instant Pot). Be sure to use a potholder to turn the valve to release the pressure.

three artichokes

While the Instant Pot is releasing pressure, place the stick of butter in a microwave-safe bowl, and microwave for a few seconds to melt the butter. Place the 2 cups of Bread crumbs on a Parchment paper lined cookie sheet, and pour half the butter over the crumbs, and toss to coat. Sprinkle with garlic salt, and place in the oven at 400 degrees for about 8 minutes, or until the bread crumbs start to turn golden brown. Remove from the oven and set aside. Add the minced garlic, and the garlic salt with parsley and lemon juice to the remaining butter, and microwave for 15 seconds remove, and stir. Pour the seasoned drawn butter into two small ramekins. Remove the lid from the Instant Pot, and with large Kitchen tongs, remove the artichokes from the Instant Pot to a dish. Sprinkle the toasted bread crumbs over the artichokes, and serve the artichokes with the drawn butter, and add Parmesan cheese to the butter just before eating.

artichoke in pot

To eat the artichokes, pull the petals off the artichoke, dip in butter, and eat the end that was attached. After removing all the petals, you are down to the center of the artichoke; do not eat this!!!!  It contains the fuzzy part of the artichoke, and you must remove this portion with a spoon or knife. When you’ve removed the fuzzy part, (make sure you get all the fuzzy!) Then you will be at the center or heart of the artichoke. You can cut the heart into pieces, and dip in butter, or drizzle butter and breadcrumbs over the heart, and eat it sliced in pieces. No matter how you choose to eat it, it’s delicious, and you will love the meaty smooth part of this vegetable. Serve and Enjoy!

serve artichokes

Makes 2 – 4 servings

NOTE: When you’re picking an artichoke, choose one that’s large (about 11 inches around) and bright green. Try to get one that has all green petals, and hasn’t turned dark purple. If you can’t get the large ones, but the small ones are bright green and firm to the touch, and the petals are tight around the plant, then those will work also. When you’re eating the cooked artichoke, you only eat the white part of the petal that’s closest to the plant, not the outside part, and then discard the dark green part of the petal. There will be layers of petals before you get to the center or the heart. You can eat all the center, or heart, except for the fuzzy part which must be removed, as per instructions above. If you’re serving more than two, you might consider melting two sticks of butter, so you are not short on drawn butter while you’re enjoying the artichoke.

Betsy Carter Wellness

 

 

instant pot artichoke recipe
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5 from 3 votes

Instant Pot Artichokes with Garlic Breadcrumbs

Ingredients

  • 1 – 2 1/2 pound Artichokes 11 inches circumference
  • 1 stick of butter – melted
  • 1 teaspoon of minced garlic
  • 1 teaspoon of coarse ground garlic salt with parsley
  • 1 lemon – juiced
  • 2 cups of Toasted bread crumbs
  • Shredded Parmesan cheese

Instructions

  • First, wash the artichokes by submerging them - soaking them in cold water for 5 minutes. Remove them from the water and drain them, upside down in a colander for a couple of minutes, then dry them a bit with paper towels. Next, lay them on a cutting board, on their side, and pull off any small petals at the base, and use some kitchen scissors to trim off the thorn tips off all the petals. Cut off the top, (about an inch or two off the top is good) and the stem with a sharp knife, right where it attaches to the big part of the artichoke.
  • Place the trivet in the bottom of the liner for your Instant Pot. Place a cup of cold water in the bottom, and two trimmed artichokes on the trivet; or if you have a steamer basket, you can use the basket, I used the trivet rack. Place the lid on the Instant Pot until it beeps and locks. Make sure the pressure valve is set on 'SEALING,' and press the Manual button, and set the timer for 9 minutes. If the artichokes are huge, increase the time by 3 minutes. When the Instant Pot completes cooking, and goes to off, Quick release the pressure - by carefully turning the pressure valve to VENTING (if you don't know how to do a quick release, read your manual for instructions for your Instant Pot). Be sure to use a potholder to turn the valve to release the pressure.
  • While the Instant Pot is releasing pressure, place the stick of butter in a microwave-safe bowl, and microwave for a few seconds to melt the butter. Place the 2 cups of Bread crumbs on a Parchment paper lined cookie sheet, and pour half the butter over the crumbs, and toss to coat. Sprinkle with garlic salt, and place in the oven at 400 degrees for about 8 minutes, or until the bread crumbs start to turn golden brown. Remove from the oven and set aside. Add the minced garlic, and the garlic salt with parsley and lemon juice to the remaining butter, and microwave for 15 seconds remove, and stir. Pour the seasoned drawn butter into two small ramekins. Remove the lid from the Instant Pot, and with large Kitchen tongs, remove the artichokes from the Instant Pot to a dish. Sprinkle the toasted bread crumbs over the artichokes, and serve the artichokes with the drawn butter, and add Parmesan cheese to the butter just before eating.
  • To eat the artichokes, pull the petals off the artichoke, dip in butter, and eat the end that was attached. After removing all the petals, you are down to the center of the artichoke; do not eat this!!!! It contains the fuzzy part of the artichoke, and you must remove this portion with a spoon or knife. When you've removed the fuzzy part, (make sure you get all the fuzzy!) Then you will be at the center or heart of the artichoke. You can cut the heart into pieces, and dip in butter, or drizzle butter and breadcrumbs over the heart, and eat it sliced in pieces. No matter how you choose to eat it, it's delicious, and you will love the meaty smooth part of this vegetable. Serve and Enjoy!

Notes

When you're picking an artichoke, choose one that's large (about 11 inches around) and bright green. Try to get one that has all green petals, and hasn't turned dark purple. If you can't get the large ones, but the small ones are bright green and firm to the touch, and the petals are tight around the plant, then those will work also. When you're eating the cooked artichoke, you only eat the white part of the petal that's closest to the plant, not the outside part, and then discard the dark green part of the petal. There will be layers of petals before you get to the center or the heart. You can eat all the center, or heart, except for the fuzzy part which must be removed, as per instructions above. If you're serving more than two, you might consider melting two sticks of butter, so you are not short on drawn butter while you're enjoying the artichoke.

 

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